Haut-Médoc Red Bordeaux Blend

Earthy and characterful with crushed woodland berries, plum, mint, cedar and hints of sweet undergrowth. It was soft on the palate, with brisk acidity, savory minerals and tart red berry fruits. The finish was long, and slightly tart, yet also savory and stimulating--a great food wine and in a very nice place.

Every Bordeaux cliche in the book: graphite, cedar box, soy, cèpes, wet earth, five spice, forest floor. At its peak, gone completely secondary in terms of aromas/flavors...yet vital, vigorous and quite obviously has another gear left. Properly 60% Cabernet Sauvignon, and not blemished with either drying doses of new oak or the skull-splitting level of alcohol that makes drinking most modern classified growths a grotesque test of endurance.

On the nose; floral fruits of blackberries, dark cherries, black plum, plum, blue fruits, black raspberries, limestone, dark raspberries, black cherry cola, dark rich soil, vanilla, cinnamon, volcanic minerals, anise, violets and fresh red floral bouquet. The body is full and the tannins are about half resolved. The structure is still fairly big as is the tension with good length. The fruits are rich & ripe; blackberries, dark cherries, black plum, plum, blue fruits, black raspberries, limestone, dark raspberries, black cherry cola, dark rich soil, vanilla, cinnamon, touch of clove, darker spice, a little bit of Christmas cake, suede leather, crushed dry rocks, volcanic minerals, anise, violets, lilacs, and fresh red floral bouquet. The acidity is round, good but could be better. The long finish is rich, fruit driven with just the right mix of fruit, earth and medium spice. Producer notes and history...Chateau La Lagune has a long history that dates all the way back to the 16th century, under King Henri IV. The same time the Dutch engineers started draining the water from the marshes and swamps making way for all those Pauillac Chateau’s. Their beautiful chateau was built in 1715. The chateau was designed by architect, Baron Victor Louis, who earned fame for his design of the Grand Theater in Bordeaux. By 1730, Chateau La Lagune was already known for producing Bordeaux wine. The property remained under the ownership of the well known de Seze family for several generations. Moving ahead a few centuries to the modern era of the 1950’s, Chateau La Lagune experienced problems caused by the end of World War II along with the economic crisis. As well, there was the great frost of 1956; which destroyed a large portion of the vineyards in Bordeaux. In 1958, George Brunette purchased Chateau La Lagune with only 5 hectares still planted with vines. It was George Burnette that began a large replanting Chateau La Lagune. However, George Brunette also took an economic hit during that era and was forced to sell Chateau La Lagune to the Ducellier family of Champagne Ayala. In 2000, both Chateau La Lagune and Champagne Ayala were sold to the Frey family. The Frey family sold Champagne Ayala and bought the legendary estate of Jaboulet in the Rhone, which of course includes the crown jewel of the region, Jaboulet La Chapelle. The Frey family also owns a substantial piece of Billecart-Salmon. In 2014, the Frey family bought Chateau de Corton Andre and its 7 hectares of vines in the Cote de Beaune area of Burgundy. Caroline Frey (shown in the right photo) is the manager and Winemaker of Chateau La Lagune, as well as their estate in Hermitage, Jaboulet. In November, 2013, La Lagune purchased the 8.9 hectare estate of Chateau D’Arche, from Mahler Besse. Chateau D’Arche is located in the commune of Ludon, not far from La Lagune. This purchase made more than economic sense for the property, as the vines were once part of La Lagune when the original 1855 Classification took place. La Lagune has 72 hectares (180 acres) under vine. Their grape variety is a distribution of 60% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc, and 10% Petit Verdot. Chateau La Lagune is fermented in a total of 72 different, temperature controlled, stainless steel vats that vary in size from 22 hectoliters to 200 hectoliters to allow for parcel by parcel vinification. The vats are laid out in a functional and architecturally interesting pattern (Shown in the bottom photo). Malolactic fermentation takes place in vat. The wine is blended before the aging process begins. This is similar to what takes place at Chateau Haut Brion. La Lagune is aged in between 50% and 60% new French oak barrels for 18 months.

Medium garnet , with terracotta / garnet rim . Touches of spice and tobacco , some cassis , cedar and earthy notes . On the palate slightly gritty tannins , and balanced acidity . Earthy with dusty cassis , mineral tinged sous bois , touch of spice . Medium length . Drink now and over the next few years, this is slightly more advanced than I was expecting.

2006

2006. Sweet spot

Good balanced

Immediate cedar, eucalyptus & ripe fruit on the nose with healthy tannin apparent. After 30 minutes decanted, earthy soft cedar with ripe cherry on the palate. It evolves with a bit of spice box and dissipating soft tannins. This wine should be at peak for the next five years.

Department dinner

Color : Red
Wine estate : Château La Lagune
Designation : Haut-Médoc
Name : Château La Lagune
Country : France
Vivino : 4/5
Note : Very elegant and surprising with its 10% grape variety (petit verdot). A well-balanced red fruit flavor with tannins filled with freshness and harmony. Notes of vanilla, currants, tobacco, flowers.